I’ve said in recent posts that I don’t believe in coincidence and that I’m easily distracted. Venturing upstairs to the reference and study section of Keighley library after my morning double espresso in Wetherspoons next door (see previous posts), I had to confront both.

Philip Snowden and women’s suffrage

First, ‘talking’ about how I began my blog to another blogger earlier this morning (she’ll know who she is) I mentioned one motivation being my desire to air my ire about discrimination, particularly discrimination against women. What first confronted me when I walked along the upstairs floor of the library? The ‘Snowden Library’, that of  Philip Snowden, a tireless campaigner for women’s suffrage. You’ll find more about him in one the pictures.

Proper parkin – again – and other recipes

Then, resisting the temptation to sit down all day with some of his books, I wandered to another section to see what they had about the beautiful Wharfe valley in which I live. A book about Yorkshire dishes almost jumped off the shelf at me. I opened it at a random page and what recipe did I see? Parkin! A proper recipe, almost the same as that I posted a few days ago.  And plot toffee.

I spent much of the rest of my time today with that book and recorded 27 recipes on the iPad. I’m putting some of them here as pictures. I had to include a fish recipe; in Yorkshire you’re never far from the sea and the superb Yorkshire coast. Then there’s a really weird one, ‘Long life’, using whole eggs, shell and all. I just had to include that.

Chicken stew and dumpings? I was taken back to childhood by the recipe for rabbit stew and dumplings. That was a frequent winter meal (rabbit was cheap, the cheapest meat; then chicken was a luxury, for Christmas). Now chicken is cheap and rabbit a luxury, hence chicken stew: chicken legs, onion, garlic, carrot, red lentils, barley, tarragon, parsley, thyme and sage.

Perfect for the cold, miserable, wet weather today, for which I abandoned a planned trip to one or more Worth Valley Railway stations.

Brontës

Finally, I spent a short time in the Brontë section. I knew if I got immersed in that I’d probably lose all sense of time and get a frantic phone call from Petronela asking where I was when she finished school. I just hope she’ll be returning there after the half-term break; she’s enjoying it having knocked the students into shape in the first two days.

I could spend six months in each of those sections.

The freshly baked bread sliced

It’s time (tomorrow) to visit my consultant (doctor) at the hospital so I needed to have a blood test today. The hospital is about 12 miles away, my family doctor 2-3 minutes on foot. In theory I could get the blood test done at the family doctor but they’ve always ‘lost’ it so I go to the hospital. I usually go very early, before everyone sent by the doctors on their rounds arrive, but this morning I couldn’t do that so I went at lunchtime when it is again quiet. How to fill the time? Clear up the kitchen, read blogs, comment on some and make some bread!

I decided to make my usual bread, lazy bread as the hard work is done by a breadmaker (£10 in a charity shop many years ago). So, I made two tin loaves; I usually do this now as being only two of us the majority is sliced and put in the freezer.

Now, I got told off recently for not putting a recipe, and not making pictures clickable to be viewed at full size, so I’ve put them in a gallery which is one way of doing this (hello 👋 Ilze 😂😇) and am giving my recipe (though I think I’ve done it before). ‘Real’ bakers, tv celebrity bakers will probably have a fit but it works and is great for people who have other things to do as it requires no more than 5-7 minutes ‘doing something’ to the bread, so you can get on with something else. Here’s the recipe (the spelt flour gives an unusual texture, which I like):

500g wholemeal strong bread flour; 168g wholemeal spelt flour; 10g butter; 2.1/2tsp sugar; 2.1/2tspn salt; 7g dried fast acting yeast; 432ml water.

My method is not at all like that given by the breadmaker manufacturer but I never was good at doing what I’m told:

Put the water and butter in the bread maker. Mix all the dry ingredients in a bowl. Spoon them on top of the water in the breadmaker. Set the breadmaker on the ‘dough’ programme and switch it on. All that takes a couple of minutes. Leave till the programme is finished (1.1/2 hours on my machine), meanwhile you can read some blogs, comment on a few, and write your own post (or you can sleep till the beep sounds).

Tip the dough out onto a floured surface. Fold over and push with the heel of the hand 12 times. Shape into a round, cut in half, shape each half into a sausage the length of the bread tins, put them in the tins, make three deep slashes in each. Optional: paint with milk and sprinkle on poppy seeds.

Put into a warm place (I put in the top oven set to 50degC). Cover with a cloth and leave till well risen (for me 1/2hr) during which you can have another catnap. Have the oven at 180degC. Bake for 20 minutes. Tip out of the tins and put back directly on the oven shelf till tapped on the bottom it sounds hollow (5-10 minutes. You get to know from the sound of the first tap when you’ve made a few). Leave to cool on a wire tray.

Bloodletting

The phlebotomists at the hospital (Airedale) are great, as are all the staff. Until I began to have these regular pricks I was a bit nervous. I cured it by taking a photo of the needle going in and enjoy the short chat with the lady taking my blood.

The needle for taking blood pictured just about to go into my left arm

Just about two years ago; that’s my arm. The hands are of a trainee phlebotomist

I was even more nervous of the ‘big needle’ which gets stuck in my belly every 3 months. I usually manage to have the same nurse, Hafsa, who makes me laugh and I hardly feel a thing. “It’s a screwdriver, not a needle,” she tells me. I’ve never dared to look. The nurse in Romania this summer, Paula, was equally expert.

The weather

Raining, again.

The dish of ‘cauliflower cheese’ taken from the oven

Just out of the oven

I’ve been making cauliflower cheese for as long as I can remember, certainly more than 50 years. A basic cheese sauce: flour, butter, milk and cheese, poured over steamed caulifloweur florets, topped with grated cheese and in the oven till browned. It’s a regular dish for our ‘non-meat days’.

This evening I made something  completely different. What a revelation. Petronela is, unlike me who will eat almost anything if it is well cooked, rather pretentious with food. She pronounced it ‘excellent’ and very filling (less home-baked wholemeal bread than usual consumed). What is more, it’s even easier to make (I managed to finish some tiling in the kitchen while making it!).

I’ll not give the recipe here, just a link to where I nicked it from:

a day in the life of a Latvian mom

As usual I didn’t follow the recipe to the letter: cauliflower florets steamed not boiled/blanched; I never know what ‘cups’ are so I used 200ml/qtr pint milk; “sharp cheese” – 100g extra mature cheddar beaten into the eggs/milk, 50g of the same sprinked on top, then 50g Pecorino Romano. Oven, fan, at 180degC for 1/2 hr.

Absolutely delicious. Creamy – don’t overcook.

 

Mushrooms cut ready for cooking

This post was going to be just about my mushroom dish, inspired by my recently found Latvian blogging friend, Ilze. However, I must comment on David Mellor’s Classic FM two hour programme on Sunday, about Maria Callas. I said in my post of about three weeks ago following his programme about Pavarotti, that his is for me the best programme by far on Classic FM. I’ve been listening to him when I could for a few years but I reckon his programme last evening was probably his best ever.

I’ve long held that Maria Callas was the greatest diva even though her voice wasn’t always the best, particularly in her later years. Mellor, as ever with carefully chosen recordings, illustrated just why he thinks so too (if you have the Classic FM app for iPhone or iPad, or the Android version, you can listen to the programme, in fact any programme, again for up to 7 days after broadcast).

Back to mushrooms

I’ve had one or two discussions with Ilze, on her blog, about the mushrooms she forages from the close by forest, the latest about a ‘new’ one for her – Delicious Milk Cap. I don’t have much possibility to forage for fungi here and even if I had it would be a steep learning curve to know which are safe; probably I’d never be confident enough.

Reading her latest recipe, with the ‘Delicious …’ she had found, determined me to try to give more taste to my usual dish of cultivated mushrooms in sour cream, a dish I make fairly often for our ‘no meat’ days. So here’s my recipe (tap the pictures to see captions).

Ingredients

Chestnut mushrooms – 300g

Sour cream – 300g

Oil (sunflower, rape or olive – on this occasion I used the latter) – 2 tbspn

Butter -10g (about)

Medium red onion – 1/2  

Cloves of garlic – A few

Ground ginger – 1/2 tspn

Leaves of Tarragon – a few

Salt and pepper – to taste.

Method

Wipe the mushrooms and cut in half. Heat the oil and butter in a frying pan until the butter foam has almost subsided (this indicates it is sufficiently hot to sauté the mushrooms rather than boil them in their own juice – the butter also gives a bit of taste). Sauté the mushrooms till just beginning to brown on each side. Remove from the pan.

Turn down the heat. Add the roughly chopped onion to the pan. Meanwhile crush the garlic cloves by putting a broad bladed knife on them and bash with a fist. When the onions are transparent raise the heat a bit and add the garlic. Stir a few times until the garlic has begun to brown.

Return the mushrooms to the pan, add the chopped tarragon and sprinkle on the ginger.  Turn over a few times until the mushrooms are hot again, add the sour cream and heat, stirring, until it’s just beginning to bubble. Taste and add salt and pepper to taste.

The result

We ate it just with my home baked wholemeal bread – very tasty – but rice would go well. A good chilled Chardonnay went well too (I know there’s a lot of rubbish with that name so it’s fallen out of favour but a good French one is, well, very good!). A side salad works too.

When I make it again I will probably substitute finely grated ginger root for the ground variety, and maybe a dash of cayenne to get closer to the peppery taste the wild mushrooms (and their more ‘dangerous’ cousins Woolly Milk Cap) are prized by Latvians for. You’ll find Ilzie’s recipe for the Delicious Milk Cap on her blog, and how she deals with the ‘poisonous’ Woolly on her blog too.

I must be getting back to normal; it’s taken almost two weeks following our marathon trip of approaching 5,000 miles over 45 days. First, yesterday, I made the first ‘full English’ breakfast since our return; today I’m baking bread for the first time (couldn’t bear any more from the shop, even ‘good’ bakeries) and I’m making ‘leftovers’ soup – from the carcass of a roast chicken with some mushrooms. That’s what I call ‘back to normal’.

The two loaves baked today, one still in the tin, the other out

Just out of the oven

It was only laziness that delayed breadmaking till now and I’m sure I’d offend that tv celebrity baker, Holiday Inn or something. I’ve long settled on my own recipe and let a breadmaker do the hard work, do the second rising in the warming oven, so all I do is a very brief knead, divide into two tins and, after doubled in size, put the two loaves in the oven to bake. If I lived in Germany I’d probably be even lazier – I’d buy my bread from the bakery. I prefer the firmer consistency to the airy ‘foam’ we get here.

My recipe, two tin loaves from: 500g wholemeal strong flour; 170g of wholemeal spelt flour, 430ml water; 10g butter; 2.1/2 teaspoons salt; 2.1/2 teaspoons sugar; packet of dried yeast. Sometimes I add sunflower or pumpkin seeds. Today I just brushed the tops with milk and scattered poppy seeds on.

Dinner tonight will be as lazy: beef stew made some time ago, from the freezer, with dumplings. I know, it’s not yet winter but I love stew and dumplings and it’s quite chilly today.

Although I kept a daily journal of the trip on Facebook (Dusty2Romania) I do intend to do at least one post here, about in particular the campsites on which we stayed, from the horrors of Budapest to the excellence of some in Austria and Holland. Soon.

Picture of the set of 'toiuri' with the flask. They are decorated with a oicture of a couple in national costume.

Țoiuri and flaska

I’ve almost never bought ‘souvenirs of’ places I visited, either for myself or as gifts for others, but I’m quite pleased with something I brought back from Romania this time. I always bring some ‘palinka’ – the very alcoholic drink made from plums – not that found in commerce but that distilled by friends, or friends of friends. It always comes in a plastic bottle previously holding mineral water – so not very impressive, even if it’s held my favourite, Borsec, when serving to friends back in UK.

The drink, and the slightly less alcoholic version usually referred to as ‘țuică’, was traditionally served in a tiny ‘tankard’ called a țoi (pronounced ‘tsoy’) and served from a small flask so I wanted to find a set of ‘țoiuri’ (plural – ‘tsoy-oorr’). I really wanted a set in glass, or rustic pottery, but I didn’t find either so settled for a ‘tourist’ set in porcelain. At least it’s made in Romania, from one of the two factories in Alba Iulia, not from China as so much ‘traditional’ ware now is.

Bilberries – afine

Having missed the bilberry season in UK, we brought back the Romanian version, afine, in the largest glass jar we could find. We didn’t collect them but bought them in the market, 2.5kg for honorary grandmother, 2.5kg for mother in law and 2.5kg for us. You can buy them, apparently cheaper, by the roadside, but the weighing scale can have been doctored and they can have been diluted with something similar in appearance like elderberries so at about £4/kilo it’s better in the market.

2.5kg of afine, less those already eaten for breakfast, behind the set of țoiuri

2.5kg of afine, less those already eaten for breakfast, behind the set of țoiuri

Afine are the same as the British bilberry but tend to be just a little smaller and more intense in taste. Either are far superior to the cultivated American ‘blueberry’ found in supermarkets here, usually imported from South America but can be from, eg, Spain.

To preserve them all you do is pour sugar on top, which eventually forms a fine syrup. I put them on my usual breakfast of raw oats and milk. They can be used to make ‘afinată’ by letting the sugared berries soak in țuica, but I prefer them just as they are. Having had them for breakfast every day since returning home I’d soon finish them if I continued so starting this morning with grapes I’ll now add other fruit most days and give myself a treat on just one or two days a week.

Raw oats and milk with afine

Breakfast

Other culinary items brought back were ‘zarzavat’, finely chopped herbs and vegetables (preserved with salt), a better addition than the vegetable stock cube resorted to here, ‘ardei iute’ – hot peppers usually accompanying borsch (not for me) and tomato juice made from the intensely tasting tomatoes grown in the countryside, not those from the glasshouses which have little more taste than those sold in UK. All of these prepared by mother in law. Also brought were 5 litres of ‘salcăm’ (acacia) honey from a local beekeeper; we were lucky, the bees didn’t make much of this, my favourite, this year and most available was polyflora. Several bottles were added: a few of one of our favourite reds, from the Murfatlar region – Trei Hectare; newly appeared in Romania, cider, for Petronela; and a couple of the renowned sweet whites from the Cotnar region of north Moldova – Grasă de Cotnar – for friends ; neither P nor I like sweet wines.

That completed the haul; the long drive back, very hot for the first days, made bringing other ‘fresh’ foods back impossible so there’ll be an early visit to Marinela’s Romanian shop in Harehills, Leeds.

At one time posts about food and cooking formed a substantial proportion of my posts on this blog but there are now so many I usually settle for reading some of, to me, the more interesting food blogs or the posts about food from bloggers I follow more generally. I almost never follow recipes anyway except for classic French cooking though I often get inspiration from them.

We’re not likely to do much today as it will be so hot but this evening we will meet up with the former ‘county inspector of history’ who had and has a high regard for Petronela as a teacher and has now become a friend. She wanted to meet in an excellent restaurant “to eat fish”; we agreed to the location but will settle for an icecream or sweet of some kind. As I said on my Facebook ‘diary’ yesterday, I did nothing of note so it seemed a good idea to write another post on grumpytyke after about a week here in Iași.

A picture of some small carp in a bowl, prepared for cooking

Small carp

Today many Romanians will eat fish. A high proportion of the Romanian population are practising Orthodox Christians so follow rules of ‘post’ (ie , fast) laid down by the church and today is a day on which they can eat fish but not meat.

Post (fast) in Orthodox Romania

When I first came to Romania I lived for six months with a Romanian family and although something different would have been cooked for me I preferred to go along with whatever they were eating so became used to not eating meat on Wednesdays and Fridays and for longer periods at certain times of the year (eg pre Easter, and now). As it seemed a good idea, for health reasons, not to eat meat for a couple of days a week, and for longer periods a couple of times a year or so, I’ve followed this ever since and having a ‘schedule’ makes it easier though I don’t do it for religious reasons. In fact, according to the rules of  ‘post’ it’s not a matter of not eating meat but of not eating animal products, so ‘vegan’. We don’t do this; we often eat eggs, cheese etc on ‘post’ days but sometimes ‘vegan’ meals, eg a kind of ‘baked beans’, ‘borș cu fasole’ – bean borsch, or ‘tocănița cu cartofi’ – potato stew, which are three favourites of mine.

Pește, fish

There’s not a day each week when it’s ‘allowed’ to eat fish but in periods of post there are days where eating fish is allowed and today is such a day. So, as Petronela’s mother follows post pretty strictly today we have fish on the menu. However, because most Romanians (at least in this part of the country) will eat fish today it was difficult to acquire it unless you’re an angler. So Petronela’s father stood in a queue for 1.1/2 hours in the market yesterday to buy the preferred fish – carp.

The carp bought yesterday are extraordinarily small (see picture). I’m more used to them weighing several kg but none larger were available.

(As an aside, I was amused when UK anglers were horrified when east europeans expected to eat the carp they caught. Equally, the east Europeans  were perplexed by UK anglers putting back the carp and other fish they caught; it seemed a pointless activity).

In the UK we usually eat fish on Tuesdays. There’s no link with the church in that, it comes from my ‘honorary grandmother’ in the Bucovina, but that’s another story. Again, having a schedule ensures we eat fish at least once a week.

Mujedei (garlic ‘sauce’)

Obligatory with fried carp is a raw garlic sauce, ‘mujedei’ (pron mooj-day’). This can be simple crushed garlic with water, with sunflower oil, with milk, with a combination of the latter two, or other variations. I prefer it simple with oil, particularly as carp, like tuna, is more like a beef steak with little fat.

To accompany the carp we’ll have ‘mămăliga’ – a kind of cornmeal hash similar to ‘polenta’ but far better if made with the cornmeal from the countryside here; I think this is because a proportion of ‘tăriță’ (chaff) is left in it and probably also because it it is grown on the smallholders’ lots so truly ‘organic’ – a ridiculous term but you know what I mean. (Big Romanian food producers or Western invaders have invented a new one, applied to many packaged, branded foods which, of course, have preservatives, etc: ‘Bio’ is now plastered over packets of such products – more crap!)

Crap

Crap in Romanian is, of course, carp in English, a source of great amusement to Petronela’s students in the UK and to my fishmonger in Leeds Kirkgate market where I buy it, particularly for New Year when it is a traditional Romanian dish. His come from France so not as good as those from Romania, but OK.

WordPress app “beautiful new editor”

I’ve always ignored the WordPress suggestions to use the “improved” editor or the WordPress app. They have always been crap (in the English sense) compared to the traditional desktop version so I use that on both the Macbook and the iPad (as now). Most recently there was a notification that the app had a “beautiful new editor” (or was it “lovely”?) so I had a quick look.

Again complete crap!

In my experience, apps are almost always rubbish compared with the desktop versions, including Facebook, with the exception of Messenger which works very well. The Twitter app is also good. Of course many of the small specialised apps, for which there is no desktop equivalent, are very good. An example is a thermometer app which I’m using to report temperatures on my daily Facebook ‘diary’ – Dusty2Romania.

If the day ever comes when WordPress withdraw the traditional editor interface, as they once threatened to do but relented after a scream of protest from long-term bloggers, I will look for another platform or cease blogging altogether.

Why so many developers insist on fixing things which ‘ain’t broke’ I don’t know; maybe they have scores of programmers sitting around with nothing to do.

I’ve been waiting for the Romanian scenery for a year. I’ve been waiting for the Romanian people and their hospitality for a year.  But, OMG, I was waiting for the food! Of course we cook Romanian at home but we don’t have the ingredients from the smallholdings in the countryside, either brought into market by the elderly ladies or brought by friends of the family. They’ve never seen a pesticide nor fertiliser other than natural from the animal. Tomatoes, carrots, peppers, etc, etc, which taste as they should;  my first experience of the taste of these three in 1993 I have never forgotten.

Left to right, mutton, urdă, cașcaval and caș

Left to right, mutton, urdă, cașcaval and caș

Six cozonacs, one cut showing a slice marbled with a chocolate cream

Cozonac – typical Romanian: mama does not make one, but six.

I was too tired to eat last night after the journey, just drinking about a litre of milk, proper milk, ie direct from the cow. Unfortunately it just reminds me what rubbish we have to drink bought from the supermarket in Britain. But this lunchtime I was ready for some proper food. Of course we ate in a restaurant yesterday but I’ve never found a Romanian restaurant which serves food comparable with Romanian home cooking. So, I ate three types of sheep’s ‘cheese’ with slices of a giant tomato: caș, simple sheep’s cheese; cașcaval (a harder cheese more usually made from cows’ milk); urdă – not sure whether this is classed as cheese or not, it’s made from heated sheep milk.

Mutton

This was followed by long, slow cooked mutton, marinated in wine, with a variety of vegetables. The mutton is superb but British style ‘lamb’ – ie sheep about six months old – is not generally available, just suckling lamb at Easter. There’s nothing like the taste of Romanian pork in UK, not even free range rare breed; I reckon it’s because most of the fat has been bred out of it. I’ll have pork tomorrow 😃 . Beef in Romania is best avoided.

Cozonac

Finally, a slice of cozonac baked by mama ‘to order’; it’s a kind of leavened (ie with yeast) cake which has a chocolate and walnut cream running through it like the Victorian marbled cake. Other ‘fillings’ are possible – most usually rahat, that’s turkish delight in Romanian, but it’s also a word for sh-t, appropriate I think so as it was my order, no rahat … Wonderful with milk, proper milk!

I’ve been documenting the journey from home to here in Iași on a Facebook closed group, so if you’re interested in our ‘adventures’ so far, or in the future, go to (click) Dusty2Romania

'Romanian hamburger' with baked potato and asparagus on a plate, before 'saucing'

‘Romanian hamburger’ with baked potato and asparagus, before ‘saucing’

Recently I haven’t posted much about cooking, once a mainstay of this blog. Resisting the temptation to comment on recent horrific events and the sad world we live in (later), I’ve decided to tell you about my ‘Romanian hamburgers’.

I don’t really do ‘recipes’ – there are few things for which I use exact quantities (English dumplings, some cakes and bread being examples). I just use recipes as a guide. My favourite cooking is just throwing something together with whatever is in the home at the time (see ‘Fast food’ under the Food menu above).

Romanian hamburgers are an invention of mine, you’ll find hamburgers in Romania are just like here, in McDonalds and the like. When I make ‘hamburgers’ I usually make ‘Biftek haché à la Lyonnaise’, roughly following Julia Child’s recipe in ‘Mastering the art of French cooking’, volume 1 my cooking bible since the mid-1960s (first published in 1961) and joined by volume 2 when it was published in 1970. I’ve mentioned it several times in the past, a couple of times under the Food menu above.

Romanian hamburgers

Two 'Romanian hamburgers' before cooking.

Two ‘Romanian hamburgers’ before cooking.

As suggested by the name the meat in Julia Child’s recipe is beef and the principal ‘flavouring’ is thyme (and butter?). My ‘Romanian’ version substitutes pork for beef (Romanian pork is superb, beef not good), dill (mărar), one of the most encountered herbs in Romania, for thyme and smoked pork back fat (slănină afumată) for most of the butter in the ‘French’ recipe. In the UK you will find slănină afumată in a Romanian shop, perhaps in other east European shops.

For two of us I use about 300g of minced pork that has little fat.

Sweat a finely chopped onion and two chopped garlic cloves in a little butter till translucent. Tip it into a bowl containing the mince. Add finely chopped fresh dill – a lot! – and finely diced smoked fat (a bit like the fat in black pudding). You can use dried dill but if so leave the mixture for a few hours before cooking for the flavour to develop. Add salt and black pepper. Add a large free range egg and thoroughly mix (hand is best). Leave in the fridge for a while then form into into two fairly thick patties. Sear in a frying pan with a little butter (it’s hot enough when the foam subsides) then  lower the heat and fry till cooked through, turning when half done. Deglaze the pan with a little red wine opened to drink with the meal (I prefer Trei Hectare from the Murfatlar region of Romania but it’s not available in the UK; a good reason to drive to Romania – fill the boot!), and pour over the hamburgers. We like with chunky chips and a salad but a baked potato (or boiled Jersey Royal potatoes) and asparagus, as here, at this time of year is another good accompaniment), as is mashed potato.

The author, Christmas morning 2016, with smoked salmon, scrambled eggs and champagne breakfast.

Breakfast, Christmas 2016

I’ve been following Cristian Mihai’s blog almost since I began blogging approaching five years ago. I was first attracted to it because of the excellent writing in English by a Romanian, having taught English in Romania for around a decade. Since then I’ve found other Romanian blogs written in excellent English covering one or more of the wide diversity of topics you would find on mine, which as followers will know, breaks one or two cardinal rules if you want a lot of followers: posting frequently, even daily, and sticking to a theme. As I also speak and read Romanian pretty well, though I’ve never cracked writing it well, I now follow quite a few Romanian blogs posting in just Romanian or both Romanian and English, though I was sad to see that after my long absences several seem to have ceased to blog.

I used to post fairly frequently, though never every day, but some serious health issues two and a half years ago meant that posting became very erratic, particularly as I was also attempting to keep up with editing, and blogging on, a site I created for the Yorkshire village in which I live.

Our 'music corner' at home, showing tv with Vienna New Year concert 2017, panpipes sitting on the Yamaha 'piano'

Vienna New Year concert 2017

So followers may well find me writing on any one of my major hobbies – music, photography (on film); food and cooking; my efforts at writing fiction or ‘poetry’, as distinct from journalism (which was my profession), and our local writers’ club formed and run here in Wharfedale by a Romanian (!); classic cars particularly my mini and vw camper; and a few others. Or my major hobby-horses which include: discrimination in any of its many forms; the beauty of Romania, it’s people, traditions and food, particularly my love affair with the Bucovina; the idiocy of politicians; my experiences with our superb National Health Service and its staff here in the UK and the determination of those in charge of it and successive Governments to destroy it; habitual use of certain ‘four letter words’; and again, a few others, including scrambled eggs! (I know, overuse of exclamation marks but perhaps merited here 😉 ).

So, you have been warned; I am not taking up Cristian’s reblogging offer to find a lot more followers, but just to give him a bit of support. Hence this introductory blog which will be the first I’ll be asking him to reblog. After that, perhaps a few of my past blog posts then one or two new ones.

This facility must surely be invaluable to those younger than me who wish to get better known and maybe make a bit of money out of their writing so it would be very sad to see it not continue. I have no such ambition. I write because I like to write – that’s all.